Come see our newest, freshly-baked offerings!
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Bake to order Tuesday/Wed/Thurs.
Bake in Mass on Friday
Farmers Market on Saturday
Closed Sunday and Monday.
Call 850-650-2334 for daily stock
Bake to order Tuesday/Wed/Thurs.
Bake in Mass on Friday
Farmers Market on Saturday
Closed Sunday and Monday.
Call 850-650-2334 for daily stock
Our logo!
Our story is simple; we both grew up with families that had a passion for food. Our jobs have allowed us the experience of living on the west coast, east coast, and in the south; with each move learning local cuisines and sourcing ingredients. We spend our time off cooking, baking, and entertaining our friends and family; rarely, an invite to our home is turned down. We lost count on how many times our friends have asked us; will you teach me to cook, or how to bake. In the fall of 2020, we made our final move to the Emerald Coast of Florida. A dream we planned when we built our beach rental in 1995. This area has grown tremendously, but when we arrived, we did not find a true bread bakery, only grocery stores that provide bread products that are not nutritious as natural sourdough. We decided let's do something about that; over the past year, we have honed our baking skills, scoured books and video for techniques, making sourdough bread from our sourdough starter a true trial and error period until our products became consistent in size and taste. Leaving us with lots of happy friends and neighbors encouraging us to take the leap and start Surf Bread Co. wanting to be our first customers.
Our passion for sourdough bread and sourdough starter really began after watching a fabulous video series called Cooked - Netflix by Michael Pollan.
A four-part series: Fire, Water, Air, and Earth. Explaining the history and different aspects of cooking and its ability to connect to us human beings. Brad, an Engineer by trade, is very logical and this all made perfect sense. In the fall of 2014, he began baking every weekend with the dream opening a bakery. In late 2015, he made his first sourdough starter; he named it Jessie after his grandmother. Jessie is a wholewheat and dark rye flour starter. In 2018 we added an enriched white flour starter, and we have named it Ella, after Michelle’s grandmother. The two people who started us both on our cooking journey and taught us the love of creating for our families and friends.
* Taste fabulous
* Is easy to digest
* Has a lower glycemic index
* Is better for those with gluten-sensitivity
* Has good lactic acid, larger in quantities to help ease digestion
* Has gut-healthy bacteria providing a good source of energy and nutrients
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